Croque Madame Pancakes (delish-uk)
Croque Madame Pancakes
by GABRIELLA ENGLISH
We’ve created a delicious mashup of two brunch favourites. The thick and fluffy American pancakes are stuffed with oozy cheese and ham filling then topped with a tangy mustard white sauce and finally with a crispy fried egg.
MAKES:4
FOR THE WHITE SAUCE
30 g butter
30 g plain flour
300 ml milk
2 tbsp. dijon mustard
Generous grating of fresh nutmeg
FOR THE PANCAKES
200 g self-raising flour
1 1/2 tsp. baking powder
200 ml milk
25 g butter, melted, plus extra for cooking
3 large eggs
100 g Gruyere, grated
100 g sliced ham, thinly shredded
TO SERVE
1 tbsp. oil
4 eggs
To make the white sauce, heat the butter in a saucepan over medium heat until melted then add the flour. Cook, stirring, for 2-3 minutes, then gradually add the milk until smooth. Bring to a simmer and cook until thickened. Stir through the mustard, nutmeg and season with salt and pepper. Set aside to cool and thicken slightly.
To make the pancake batter, add the flour and baking powder to a mixing bowl with a generous pinch of salt. In a jug, whisk together the milk, butter, and eggs. Create a well in the flour then gradually add the milk mixture by stirring until everything is combined and smooth.
Pre-heat the grill to high. Combine the cheese and ham in a small bowl. Heat a knob of butter in a non-stick frying pan over medium-high heat. Add a ladleful of the batter to the pan and scatter over a quarter of the ham and cheese mixture to the middle of the pancake. Ladle over a little more batter to just cover the cheese and ham. When the batter is mostly set and the base is deep golden brown, flip the pancake over and cook for a further 1-2 minutes, until deep golden brown. Adjust the heat as necessary.
Transfer to a large baking tray and repeat with the remaining batter, cheese, and ham until you have 4 large pancakes. Once the pancakes are cooked, divide the white sauce between the tops of them and spread to cover. Cook under the grill until golden brown and bubbling, about 3 minutes.
Meanwhile, heat the oil in a large frying pan over medium-high heat and fry the eggs until cooked to your liking, seasoning with salt and pepper as they cook. Top each pancake with a fried egg and serve.
https://www.delish.com/uk/cooking/recipes/a36883883/croque-madame-pancakes/
by GABRIELLA ENGLISH
We’ve created a delicious mashup of two brunch favourites. The thick and fluffy American pancakes are stuffed with oozy cheese and ham filling then topped with a tangy mustard white sauce and finally with a crispy fried egg.
MAKES:4
FOR THE WHITE SAUCE
30 g butter
30 g plain flour
300 ml milk
2 tbsp. dijon mustard
Generous grating of fresh nutmeg
FOR THE PANCAKES
200 g self-raising flour
1 1/2 tsp. baking powder
200 ml milk
25 g butter, melted, plus extra for cooking
3 large eggs
100 g Gruyere, grated
100 g sliced ham, thinly shredded
TO SERVE
1 tbsp. oil
4 eggs
To make the white sauce, heat the butter in a saucepan over medium heat until melted then add the flour. Cook, stirring, for 2-3 minutes, then gradually add the milk until smooth. Bring to a simmer and cook until thickened. Stir through the mustard, nutmeg and season with salt and pepper. Set aside to cool and thicken slightly.
To make the pancake batter, add the flour and baking powder to a mixing bowl with a generous pinch of salt. In a jug, whisk together the milk, butter, and eggs. Create a well in the flour then gradually add the milk mixture by stirring until everything is combined and smooth.
Pre-heat the grill to high. Combine the cheese and ham in a small bowl. Heat a knob of butter in a non-stick frying pan over medium-high heat. Add a ladleful of the batter to the pan and scatter over a quarter of the ham and cheese mixture to the middle of the pancake. Ladle over a little more batter to just cover the cheese and ham. When the batter is mostly set and the base is deep golden brown, flip the pancake over and cook for a further 1-2 minutes, until deep golden brown. Adjust the heat as necessary.
Transfer to a large baking tray and repeat with the remaining batter, cheese, and ham until you have 4 large pancakes. Once the pancakes are cooked, divide the white sauce between the tops of them and spread to cover. Cook under the grill until golden brown and bubbling, about 3 minutes.
Meanwhile, heat the oil in a large frying pan over medium-high heat and fry the eggs until cooked to your liking, seasoning with salt and pepper as they cook. Top each pancake with a fried egg and serve.
https://www.delish.com/uk/cooking/recipes/a36883883/croque-madame-pancakes/